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Featured image of a delicious Caribbean Chicken And Spiced Rice Dinner, showcasing the vibrant colors and flavors of the dish.

Best Caribbean Chicken and Spiced Rice Dinner

Transport yourself to the tropics with this flavorful Caribbean Chicken and Spiced Rice Dinner. Tender chicken thighs are simmered in a rich coconut milk and jerk spice infused sauce, served alongside fragrant spiced rice cooked in coconut milk and broth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil for chicken
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 scotch bonnet pepper, seeded and finely chopped optional, for heat
  • 1/4 cup chicken broth for chicken
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp jerk seasoning
  • 1 tsp ground allspice
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • Salt and black pepper to taste
  • Fresh cilantro, chopped for garnish
  • 1 tbsp olive oil for rice
  • 1 cup long-grain rice, rinsed
  • 1 cup chicken broth for rice
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp ground ginger
  • 1/4 tsp salt for rice

Equipment

  • Large skillet or Dutch oven
  • medium saucepan
  • cutting board
  • Chef's knife
  • measuring cups and spoons
  • Spatula or spoon
  • fork

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and sear on all sides until browned. Remove chicken from the skillet and set aside.
  2. Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in bell peppers and scotch bonnet pepper (if using) and cook for another 3-5 minutes, until slightly tender.
  3. Pour in diced tomatoes, coconut milk, chicken broth, soy sauce, brown sugar, jerk seasoning, allspice, thyme, and cinnamon. Season with salt and pepper to taste. Bring to a simmer.
  4. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender. Stir occasionally to prevent sticking.
  5. Heat olive oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring constantly, for 2-3 minutes, until lightly toasted.
  6. Pour in coconut milk and chicken broth. Add turmeric, cumin, ginger, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed. Do not lift the lid during cooking!
  7. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
  8. Serve the Caribbean chicken over the spiced rice and garnish with fresh cilantro.

Notes

Adjust the heat by using more or less scotch bonnet pepper. For extra flavor, marinate the chicken for at least 30 minutes before cooking. Store leftovers in separate airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.